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Dragon's Breath Chili

4.8(549)

by Guy Fieri·published 2015-07-22

Open original recipe

Main Dish

Servings

(10–15)

Total time

—

Calories / serving

—

Ingredients (34)

serves

3 tablespoons bacon grease or canola oiloil
2 tablespoons unsalted butterbutter
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 red bell peppers, dicedbell-pepper
2 jalapenos chiles, mincedjalapeno
2 yellow onions, dicedonion
1 head garlic, mincedgarlic
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grindground-beef
1 pound bulk Italian sausagesausage
3 tablespoons chili powderchili-powder
2 teaspoons cayenne pepperpepper
2 teaspoons ground coriandercoriander
2 teaspoons ground cumincumin
2 teaspoons granulated garlicgarlic
2 teaspoons granulated oniononion
2 teaspoons hot paprikahot-paprika
2 teaspoons kosher saltsalt
2 teaspoons freshly ground black pepperpepper
2 cups tomato saucetomato-sauce
1 cup tomato pastetomato-paste
12 ounces lager beerbeer
1 cup chicken stockchicken-stock
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice
Double-Fried French Fries, for serving, recipe follows
Saltine crackers, for garnish
1 bunch green onions, thinly slicedscallion
1 cup shredded Cheddarcheddar
Four 4- to 5-inch-long russet potatoespotato
8 cups canola oilcanola-oil
1 tablespoon fine grain sea saltsalt
1 teaspoon freshly ground black pepperpepper

Instructions (8 steps)

01Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
02Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
03Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
04Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
05Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
06Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
07Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
08Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.